Creamy Tomato Pasta

Tagliatelle with Tomatoes, Crème Fraîche & Basil

Written by on in Recipe, Vegetarian

This recipe pairs with Tagliatelle with Prawns, Sambal Oelek & Crème Fraîche and is an incredibly easy dinner for a schoolnight.

Creamy Tomato Pasta
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Tagliatelle with Tomatoes, Crème Fraîche & Basil

Course Main Course
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2

Ingredients

Ingredients

  • 6-8 Nests of Tagliatelle
  • 1 Vine of sweet cherry tomatoes (Approx 16 tomatoes)
  • 2 tbsp Crème fraîche
  • Olive oil
  • Salt & pepper
  • 1 handfull Basil leaves
  • Vegetarian parmesan (Optional: to serve)

Instructions

  1. Preheat the oven to 200°C (400°F, Gas 6)
  2. Put a pan of water on to boil for the pasta. Salt it well.
  3. Wash the tomatoes and place them on a baking tray. Sprinkle lightly with salt and pepper then drizzle with olive oil.
  4. Pop the tomatoes in the oven for approximately 20 minutes, or until they are well cooked through and the skin is well blistered.
  5. If using dried pasta, cook this now.
  6. While the pasta is cooking. Remove the cherry tomatoes from their vine. Place them in a frying pan with a touch more oil.
  7. Over a low heat, add the crème fraîche and lightly crush the tomatoes. Cook for 2-3 minutes, but don’t let it boil.
  8. Before draining the pasta, add a couple of spoons of the pasta water to the sauce. Now drain the pasta and mix into the sauce.
  9. Serve in large, deep bowls with a sprig of basil, a dusting of pepper and a sprinkle of parmesan.